分离(微生物学)
益生菌
乳酸菌
生物
拉伤
鉴定(生物学)
微生物学
生物技术
细菌
遗传学
生态学
解剖
作者
Yinping Dong,Hongxia Yu,Fengqin Li
出处
期刊:Journal of hygiene research
日期:2008-07-01
卷期号:37 (4): 508-510
摘要
Lactobacillus species have been used in the food processing industry widely. The current state of evidence suggests that probiotic effects and safety of Lactobacillus are strain specific. The identity based on both species and strain is important to link a strain to a specific health effect as well as to ensure the safety of food containing this microorganism. Phenotypic and genetic tests are used at present. Technologies in isolation and identification of Lactobacillus on genus, species and strain basis are reviewed.
科研通智能强力驱动
Strongly Powered by AbleSci AI